The production process of pea protein includes separation, homogenization, sterilization and spray drying. Light yellow, strong pea flavor, more than 80% protein content, 18 kinds of amino acids and vitamins, no cholesterol. It has good gelatinization and water solubility, and can be used in peanut milk, wheat milk, walnut milk, etc., as well as health foods, beverages and sausages. It can also be used in the fields of infant formula milk powder and middle-aged and elderly milk powder to increase protein content.